Pork neck stuffed with smoked pork leg, cheddar and black raisins and slowly cooked with commandaria

3h 30 min 6 servings
  • 1 pork neck without bone (appr. 2Kg)
  • 4 slices smoked pork leg
  • 250g Arla® cheddar, cut in sticks
  • 150g black raisins
  • 4 tbsps olive oil
  • 1 tbsp Lurpak® butter
  • 1 tbsp flour
  • 375ml commandaria
  • 400 ml veal stock
  • 2 tbsps butter
  • 4 carrots cut diagonally
  • 12 onions for stew (preferably yellow onions)
  • Salt
  • Freshly ground pepper
A recipe by Alexandros Papandreou

Preparation

Add red wine in a small saucepan over medium heat to warm up, add the black raisins for 2-3 minutes until soaked and when ready, strain.

Ask from your butchen to open up the pork neck so you can fill it.

Place the pork neck on a chopping board, open it and add salt and pepper. Start layering, inside the neck. First start with the smoked pork leg, the cheddar Arla® sticks and then raisins and finally tie it in a rolled pork roast. Using a kitchen twine, tie the pork neck in 5-6 places. Tie it well so the filling does not come out during cooking.

Place a dutch oven on high heat to warm well and add olive oil.

Sauté the stew onions and carrots for 2-3 minutes, adding salt and pepper. When done, put them in a bowl.

Roast pork neck, add salt and pepper all over the neck, until it gets golden on all sides.

Add Lurpak® butter, sprinkle flour and stir well until you can’t see the flour. Deglaze with commandaria, add the veal stock, carrots and stew onions and place dutch oven in a preheated oven at 180C for 3hours.

Check regularly if you need to top up with liquid, using a spoon to drizzle the sauce all over the neck.

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